If you like gnocchi, you cannot miss this whole wheat spinach potato gnocchi recipe, delicious and super light! Without a doubt one more alternative for those 29 of each month. Add this recipe for that traditional gnocchi day!
The ñoqui or gnocchi, a food of Italian origin but so deeply rooted in many countries. The truth is that I do not know anyone who can resist a good plate of gnocchi! And if they are homemade less! So I hope you dare to prepare them, whatever the combination, because there is nothing likehomemade pasta!
Today I leave this new version of whole wheat potato spinach gnocchi, a combination without a doubt explosive! Together they make an exquisite result! Some super light and soft gnocchi, really delicious! In addition, in this recipe I have written several tips so that you can enjoy a good pasta, full of flavor and without any failure!
Let’s talk a bit about the recipe:
These whole wheat gnocchi are very easy to make, this recipe does not involve many complications. But like any homemade pasta recipe, it takes a little time and dedication. When it comes to these types of recipes, it is always advisable to take one day, make a good amount and freeze for the next month or meal.
The way vegetables are cooked makes a big difference. Because if they absorb a lot of water, the gnocchi will need an additional amount of flour. Which will make the gnocchi heavy and that’s something that shouldn’t happen.
To make this gnocchi recipe I used spinach, if you don’t like them or you have chard you can use them equally. In personal tastes I prefer spinach because it has more leaves and its stems are not as thick as chard. And that is why you can use another type of simple cooking in which its flavor is concentrated without losing nutrients such as boiling them.
In this recipe, I washed the spinach, drained and cooked in a hot pan with a few drops of olive oil until tender. The excess water that it had from the wash helped to cook it but it also evaporated, leaving some spinach without excess liquid and with all the concentrated flavor. Avoid adding salt during this process, then you will season to taste.
The potatoes can be cooked whole in plenty of boiling water and salt, without peeling to prevent them from absorbing so much liquid. Then, once cold, they are peeled and mashed potatoes are made. Although if you have another cooking method and it gives you good results, you can use it as usual. Here I just explain how and why I do it like this in this recipe.
The integration of all the ingredients to form the dough was done by hand. I did the mashed potato separately and the spinach was processed with a hand blender. If you want to use the food processor to do everything together, you can too.
The gnocchi are cooked in plenty of boiling salted water. This is done in batches to prevent them from sticking and also to prevent the water from getting cold. Once they float, they are removed, it is placed directly in the sauce or in a bowl with a few drops of oil, moving them a little and thus they come into contact. This will prevent them from sticking together once boiled.
The sauce to accompany this time was filetto because it is a very simple sauce, easy to make and it suits it very well. Although these gnocchi can be combined by a lot of possible options. From white sauces to stews or simply to pesto with olive oil. Later I will leave you some sauces ideas.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Mashed potatoes 600 g / 21.16 oz
- Spinach 250 g / 8.82 oz
- Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
- Baking powder 1 tsp
- Egg 1
- Sauce c/n
- Optional: nutmeg, olive oil, butter, grated cheese, etc.
- Place the mashed potatoes, the spinach puree and the egg in a bowl. Season to taste. Mix.
- Add the whole wheat flour in batches with the baking powder. Unite with a cornet or spoon WITHOUT kneading (you do not need these completely homogeneous)
- Put the dough in a plastic kitchen wrap. Store in the refrigerator for 1 hour.
- Cut portions of the dough and make thin rolls of the dough, sprinkle with flour so it does not stick. Avoid the excessive use of flour. Cut the gnocchi approximately 1 cm in size and give it its characteristic shape with a fork or table of gnocchi.
- Cook in batches in plenty of boiling salted water for about 1 minute. When the gnocchi float to the surface of the water, cook for one minute and remove. Place with the chosen sauce.
- Add a tablespoon of olive oil or butter to the mashed potatoes for added flavor.
- Spinach can be cooked with just the water left over from washing to avoid excess flour.
- Baking powder makes gnocchi airier and lighter
- Let the dough rest for at least 1 hour so the flour is hydrated
- Can be prepared the day before
- Avoid excess flour for lighter gnocchi
- Avoid kneading, this will make the dough ask for more flour
- The gnocchi dough is a bit sticky, it is sprinkled superficially to be able to work but without excesses
- To keep the shape better, let the gnocchi air out on the table for a while before boiling
- To freeze, place the gnocchi on a tray, separated from each other. Once they are frozen, place them in a bag suitable for freezing (this prevents them from sticking and keeping their shape)
- Frozen gnocchi are boiled directly without defrosting in plenty of boiling water